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Sweet Potato Pancakes (蕃薯糯米餅)

Sweet potato is my kid’s flavorite root vegetale, just come second of his choice ( first choice is potato ), of course I am too. But I put the sweet potato to my first choice, just the other way round, hehe 🙂

Sweet potato has more fibre than potato and the carbonate content is much less, even doctor encourge people who has diabetes, can have sweet potato in their meal to substitute the normal potato! . And sweet potatoes are an excellent source of vitamin A, vitamon C and manganese. Storage proteins in sweet potato also have important antioxidant properties. All of them are good for our health, so try to have more in our meal.

Sweet Potato Pancakes (蕃薯糯米餅)

Sweet Potato Pancakes (蕃薯糯米餅)

Ingredient:

400g Sweet potato, peeled and cubed

120 to 150g Brown sugar ( I used 120g )

230ml Boiling water

250g Sweet glutinous rice flour

50g Plain flour

Method:

Steam the cubed sweet potato until all cooked, mash it when it is still hot.

Mix the brown sugar with the boiling water until the sugar melted, let it cool down but still warm.

Mix the sweet glutinous rice flour and plain flour together into a large mixing bowl, add the mashed sweet potato and mix with the flour mixture. Gradually add the warm water with sugar mixture.

Slightly knead all the ingredients together into a smooth dough.

Divide the dough into 33g to 35g each and roll into a ball, ( forgot to count how many pancakes I made, because me and my kid ate some of them already before I want to count it ).

Slightly press down the little dough with your palm, make it like a small pancake, fry it on an oiled flat saucepan over low heat. ( some of my pancakes got a little bit burn, because I forgot turn the heat to low, 🙂

Serve straight away, but take good care, it will be so hot!

Note:

You can serve the pancakes with maple syrup or honey.

You can use all sweet glutinous rice flour with the plain flour, that’s fine, and the pancake will be so soft and sticky.